Sweet Lamb Curry

Lamb curry is a great way to serve lamb, and this particular recipe is a favourite curry in our family. The fruit and curry tastes seem to have a special affinity for each other.We don't want to be eating bananas and raisins on a regular basis, but as a part of this seasonal curry it's a nice occasional treat.

Serve this with cauliflower rice (or regular white rice as an occasional treat), and a side dish of cucumber slices mixed with a little sour cream and dill.  You can also top it with toasted coconut.

Ingredients :

-  3 tablespoons of coconut flour

-  salt and pepper to taste

-  3 1/2 lbs. cubed lamb stewing meat

-  6 tablespoons of butter

-  2 large chopped onions

-  3 tablespoons of a good curry powder blend

-  1 large Granny Smith apple - peeled, cored and cubed

-  1 large banana, sliced

-  1 cup of chicken stock

-  1/2 cup of raisins

-  1 tablespoon of lemon juice
-  chopped cilantro and toasted coconut for garnish

Directions :

-  Put the flour, salt and pepper into a plastic bag, add the cut up lamb, and shake until everything is evenly coated with the flour.

-  Melt half of the butter in a large pot over medium heat.  Cook the lamb in batches until browned on all sides. Put the lamb into the slow cooker.

-  Reduce the heat slightly and add the remaining butter.  Stir in the onions and cook until they are soft. -  Add the curry powder and cook just until you can start to smell the spice.  Scrap all this into the slow cooker as well.

-  Pour some of the chicken stock into the pan and deglaze it, pouring the liquid into the slow cooker.

-  Add the apples, banana, raisins and the rest of the stock and cook on low for 8 hours or on high for 4 hours until the meat is tender.

-  Stir in the lemon juice just before serving.

(will freeze) Stir in the lemon juice before dividing into freezer containers.

"Let food be thy medicine, and let medicine be thy food." - Hippocrates